Effect of aromatic precursor addition to wine fermentations carried out with different Saccharomyces species and their hybrids.

MLA

Gamero, Amparo, et al. “Effect of Aromatic Precursor Addition to Wine Fermentations Carried out with Different Saccharomyces Species and Their Hybrids.” International Journal of Food Microbiology, vol. 147, no. 1, May 2011, pp. 33–44. EBSCOhost, https://doi.org/10.1016/j.ijfoodmicro.2011.02.035.

APA

Gamero, A., Hernández-Orte, P., Querol, A., & Ferreira, V. (2011). Effect of aromatic precursor addition to wine fermentations carried out with different Saccharomyces species and their hybrids. International Journal of Food Microbiology, 147(1), 33–44. https://doi.org/10.1016/j.ijfoodmicro.2011.02.035

Chicago

Gamero, Amparo, Purificación Hernández-Orte, Amparo Querol, and Vicente Ferreira. 2011. “Effect of Aromatic Precursor Addition to Wine Fermentations Carried out with Different Saccharomyces Species and Their Hybrids.” International Journal of Food Microbiology 147 (1): 33–44. doi:10.1016/j.ijfoodmicro.2011.02.035.